Berry Pudding Tarts, Gluten Free

If you have some pie crust hanging out in the freezer, or if you have a few minutes to mix one together, you can have these little berry pudding tarts for that holiday coming up on Sunday and everyone, including your mother will think you are a genius. Just accept the accolades and don’t tell anyone it took five minutes to put together.

The crust can be pressed into the small tart pans right after mixing and then refrigerated or frozen until you’re ready to bake them. That makes dessert extra easy to prepare. Bake and cool the crusts and then fill them with your favorite vanilla pudding and top with berries – single berries or a mix. Top with a little whipped cream and a mint leaf or chocolate curls so they look slightly dressed up and there you go. A fancy schmancy dessert for Mother’s Day that takes no time at all to prepare.

Any brand of pudding that is gluten-free will work. My favorite is Kozy Shack Vanilla Pudding, but my grocery doesn’t always carry it. And if you’re feeling ambitious, this recipe – the vanilla pudding – will also do the trick. The crust can be made dairy-free and keeping with that same theme look for some non-dairy pudding for the filling.

Mother’s Day should be about taking it easy and enjoying the day and eating some really good food that doesn’t take all day to prepare. Like these little berry pudding tarts, a grilled cheese sandwich, or oh say, dinner at your favorite restaurant.

Depending on the size of the mini tart pans, you can make 8-10 of these with a crust recipe. I used 4.5 inch tart pans and made eight. The Canteen flour blend can be found on the About Flours page.

Ingredients

Tart Crust:

300 grams Canteen Flour (2⅓ cups)

1 tablespoon granulated sugar

½ teaspoon kosher salt

115 grams unsalted butter, cold (8 tablespoons)

48 grams shortening (Spectrum solid) (4 tablespoons)

35 grams cream cheese, cold (scant 2 tablespoons)

60-100 grams ice-cold water (remove ice before weighing)

OR

Dairy Free Tart Crust

300 grams Canteen Flour (2⅓ cups)

1 tablespoon granulated sugar

½ teaspoon kosher salt

168 grams shortening (Spectrum solid) (14 tablespoons)

60-100 grams ice-cold water (remove ice before weighing)

Tart Filling

4-6 half pints mixed berries

340 grams Kozy Shack Vanilla or other GF or DF Pudding (1 ½ cups)

Tart Topping

Whipped cream or non-dairy whipped topping

mint leaves

chocolate curls: optional

Instructions

In the bowl of a food processor blend together flour, sugar and salt. Cube butter, shortening and cream cheese. If making the DF version, cube shortening. Add to the processor and pulse a few times until the mixture looks like uneven coarse crumbs. Pour about 60 grams water down the chute while the processor is running and let it drip into the bowl. As soon as the dough begins to form a ragged bowl stop adding liquid. Place the contents on plastic wrap and knead just until all the dough comes together.

Divide in half and then into quarters. Roll between sheets of plastic wrap to fit 3-4 inch tart pans or skip the rolling part and press the dough into the pan and up the sides.. Refrigerate or freeze tart pans for at least 30 minutes.

Preheat the oven to 350°F when ready to bake the crusts. Place frozen tarts on a baking sheet and bake for 15-18 minutes or until the crust is golden brown. Small cracks may form but they won’t be a problem unless they look like the Grand Canyon – which then you will have to patch with any remaining scraps of dough. Bake a few minutes more if necessary. Transfer tarts to a rack to cool completely, about 30 minutes.

Fill each cooled tart with a ¼ cup of vanilla pudding. Top with as many berries, mixed or single kind, as you wish. Refrigerate until serving time. Best prepared the same day you plan to serve them. Serve topped with a dollop of whipped cream or non-dairy whipped topping and a tiny mint sprig, or leave plain.

Yum and double yum! Berries are starting to appear; in fact, I picked some cute little wild strawberries just this morning. They would make great tarts, but I couldn’t help myself and ate them as fast as I picked them. But there will be more and tarts will be made! Thanks to you Lisa for yet another scrumptious treat and thank you Shirley for pointing our heads in the right direction as always! xoLinda

The crust was amazing! Just tried this recipe and served to many non-GF people. No one believed the crust was gluten free. I used Bob’s Redmill all purpose because that is what I had on hand. Such a success out the door, I think I need the book. Thank you!